I love anything gingerbread during the holiday season, and this Gingerbread Coffee Creamer makes it easy to add those warm spices to your morning coffee. It is sweet, creamy, and full of flavors from cinnamon, ginger, and molasses. If you love gingerbread as much as I do, be sure to check out my other gingerbread recipes, too!
I came up with this version one morning when I wanted to make my Gingerbread Creamer and realized I was out of sweetened condensed milk. A little experimenting later, I had a batch that tasted just as good in my coffee and hot cocoa! It comes together quickly, and I love keeping a jar in the fridge to pour into my morning cup or bring out when friends stop by.
Ingredients & Substitutions
- Brown sugar: Gives the creamer a deeper sweetness and a hint of caramel flavor that works well with the gingerbread spices.
- Molasses: Adds that classic gingerbread flavor. Use more if you prefer a stronger molasses taste, but 1 tablespoon gives a nice balance.
- Gingerbread spices: Cinnamon, ginger, nutmeg, allspice, cloves, and cardamom create the warm spice blend. I use this blend to make my gingerbread spice mix. If you do not have cardamom, you can leave it out.
- Half-and-half: Creates a creamy coffee creamer. For a richer version, use a mix of whole milk and heavy cream.
- Vanilla extract: Adds warmth and rounds out the spices.
Tips for the Best Gingerbread Coffee Creamer
- Warm gently. Keep the heat at medium-low and avoid boiling the creamer. You just want it warm enough for the sugar to dissolve and the flavors to come together.
- Whisk often. Stirring as it warms helps the brown sugar dissolve and keeps the spices evenly mixed throughout the creamer.
- Let it cool before storing. Allow the creamer to cool to room temperature before transferring it to a jar or bottle.
- Shake before using. The spices may settle a bit as the creamer sits, so give it a good shake before adding it to your coffee.
FAQs
Can I use this gingerbread creamer in iced coffee?
Yes! This creamer is delicious in both hot and iced coffee. Just stir it well before adding it to your drink.
Can I make this creamer sweeter?
Yes. If you prefer a sweeter coffee creamer, you can add a little more brown sugar to taste. Keep in mind that coffee sweetness will also depend on how much creamer you add.
Can I make this without molasses?
Yes, but the flavor will be a little different. Molasses gives the creamer that classic gingerbread taste, so I recommend using it if possible.
Can I use this in recipes?
Absolutely! This gingerbread coffee creamer can add a cozy holiday flavor to coffee drinks, milkshakes, oatmeal, or baked goods.
How to Store Gingerbread Coffee Creamer
Store gingerbread coffee creamer in a sealed glass jar or bottle in the refrigerator. Shake well before each use, as the ingredients may separate slightly over time.
The creamer will keep in the refrigerator for up to 1 week. Always check for changes in smell or texture before using.
Gingerbread Coffee Creamer
Ingredients
- ½ cup (100 g) light brown sugar, packed
- 1 tablespoon molasses
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground allspice
- 1 pinch ground cloves
- 1 pinch ground cardamom
- 2 cups half-and-half
- 1 teaspoon vanilla extract
Instructions
- In a small saucepan, combine the brown sugar, molasses, salt, cinnamon, ginger, nutmeg, allspice, cloves, cardamom, and half-and-half.
- Warm the mixture over medium-low heat, whisking often, until the sugar has completely dissolved and the creamer is smooth and steaming, about 4 to 5 minutes. Do not boil.
- Remove from the heat and stir in the vanilla extract.
- Let the creamer cool to room temperature, then transfer it to a glass jar or bottle. Store in the refrigerator. Shake well before each use.
Did you make this recipe?
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